Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Pumpkin Cheesecake Bars 3.6 (405) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 5, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 5 hrs Yield: 16 These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert. Ingredients For the Crust 20 chocolate wafer cookies (half a 9-ounce package) 2 tablespoons sugar 4 tablespoons unsalted butter, melted For the Filling 2 packages bar cream cheese (8 ounces each) 1 cup sugar 1 cup canned solid-pack pumpkin puree 3 large eggs 3 tablespoons all-purpose flour 1 teaspoon pumpkin-pie spice ½ teaspoon salt 4 ounces semisweet chocolate, chopped Directions Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve. Cook's Notes To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern. Rate it Print